BUTTTERNUT SQUASH WITH CRANBERRIES SOUP ENJOY DAN:

BUTTERNUT SQUASH WITH CRANBERRIES SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

4 cups vegetables broth

1 butternut squash

1/2-cup cranberries

1 onion, chopped

2 carrots, shredded

2 parsnips, shredded

2 garlic cloves

2 tablespoon rosemary, finely crushed

1 cup apple cider

1/2-teaspoonEACH cinnamon, tandoori masala, and cumin

2 tablespoons toasted ground flax seeds

Sea salt and freshly ground pepper to taste

DIRECTIONS:

1.   Seed and cube the butternut squash.

2.   In a stock pot, combine cubed squash and next 5 ingredients.

3.   Add rosemary and next 7 ingredients.

4.   Cook over medium-heat for about 40 minutes.

5.   Lower heat to simmer and cook about 20- minutes more.

6.   With an immersion blender, puree until smooth.

7.   Serve warm with dollop of Greek yogurt and finely chopped basil

ENJOY DAN:                      EAT WELL LAUGH OFTEN AND EAT CRANBERRIES!!